MAKES: 4 SERVINGS
PREP: 20 MINS
COOK: 10 MINS
COOK: 6 HRS LOW OR HIGH 3 HOURS
12 ounces turkey breast tenderloin or skinless, boneless chicken breast halves
1 10 ounce package loose-pack frozen mixed vegetables
1 12 ounce jar turkey or chicken gravy
1 teaspoon dried thyme, crushed
1 20 ounce package refrigerated mashed potatoes
- Cut turkey into 1/2-inch strips. In a 3-1/2- or 4-quart slow cooker place frozen vegetables. Top with turkey strips. In a small bowl stir together the gravy and thyme; pour over turkey.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If cooking on low-heat setting, turn to high-heat setting.
- Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds. Makes 4 servings.
Nutrition Facts (Turkey Shepherd’s Pie)
Per serving: 297 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 51 mg chol. , 781 mg sodium , 33 g carb. , 4 g fiber , 0 g sugar , 27 g pro.